Friday, 27 July 2012

Feta baked with tomato and oregano

I love this side dish, although its substantial enough to eat on a summers night with loads of bread and butter.
I originally started this recipe with loads of fresh tomatoes baked with oregano and a little wine, i added the cheese later when i wanted a side dish for roast chicken that wasnt too "Sunday dinner like"

makes enough for 2

1x 400g of tomatoes
2 large vine tomatoes
1 block of feta cheese around 100g
1 pinch of chilli
1 garlic clove crushed
extra virgin olive oil
1tsp oregano
a little parmesan for the top (optional)

first you need to make a kind of quick tomato sauce.
heat a little veggie oil in a pan and sweat the garlic, that means cook it without colouring or burning it, so nice and gentle.
Add the chilli, oregano and tinned tomatoes, bring to the boil and simmer for 10 minutes to get all the flavours going.
season to taste.
Now to your baking dish, i like a nice 2 person gratin dish but pyrex is also fine and also you can make little individual ones of these if you like.
Crumble the feta into the dish and pour over the tomato sauce.
top with sliced tomatoes and grated parmesan and bake on 200 (gas mark 6) for 20 minutes until golden and bubbling.
Serve with crusty bread for a great side dish for chicken or fish or a great starter on its own.

1 comment:

  1. Really Nice, smells lovely, tastes fresh and just hits the spot!